Ingredients Jump to Instructions ↓

  1. 1 package (16 ounces) linguine

  2. 1 medium sweet red pepper, chopped

  3. 2 teaspoons canola oil

  4. 2 cups Tex-Mex Chicken Starter

  5. 1 cup fresh or frozen corn

  6. 1 cup heavy whipping cream

  7. 1/2 cup shredded Monterey Jack cheese

  8. minced fresh cilantro, optional

Instructions Jump to Ingredients ↑

  1. Cook linguine according to package directions. Meanwhile, in a large skillet, saute red pepper in oil until crisp-tender. Add the chicken starter and corn; heat through. Stir in cream and cheese.

  2. Cook and stir over medium-low heat until the cheese is melted and sauce is thickened. Drain linguine; top with chicken mixture. Sprinkle with cilantro if desired. Yield: 4-6 servings.


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